I’ve really enjoyed our recent run of savory sous-vide dishes but, in honor of the most candy-centric holiday of the year, I thought we could pick a sweeter topic this week. Some ideas I’d like to try.

Tempering Chocolate: I mean, this would be a perfect use for this cooking method, no?

Those are my ideas, but I’m open to any other sugary suggestions y’all might have. Oh, and this is slightly off topic, but a few of you were asking about my little animal clips. If you are one of those people, you can buy them here. Okay, do your thing.